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THURSDAY, FEBRUARY 9, 1950 BUl'HRVTLLE (ARK.)' COURIER PAGE' Winter Appetites Want Variations For Roast Cooking Given "Different" Touch by Spices With family appetites keen many ,se homemakers are turning to a ^ory pot-roast. This is the dish at's famed for both its satisfying heartiness and Ita thriay use of less tender culs of meat. Among the meat cuts which may b* cooked «s a pot-roast, there is the boneless chunky, rump, the heel of the round, and the arm and blade. If desired, these latter cute may .be bnncd and rolled for sifciple servings. According to Reba Slaggs, home economics expert. cooMnK a pot- roast Is really braising—the same as cooking a Swiss steak or pork chops. The meat is floured or not as desired, then placed in a heavy utensil with holt lard and browned slowly on bpth sides. A small amount of litiuld Is added, the pan tightly covered and cooked over low heat until the meat Is tender, al- lowinb about 45 rnimites per poxmd cooking time. Variety Is great In preparing a pot-roast. Species may be added for a definite "different" touch — ground ginger or whole cloves. The cooking liquid is another way of changing ft pot-roast—tomato jnice. Nosegay Starts Valentine Party: Luncheon Festive and Nutritious r-r; VALENTINE NOSEGAY— Serve erapefruit halves with strawbtrry halves and a big Bins cherry on a I--? n?»y? p - rt<> rl '~. ' Start with a grapefruit nosefiny t rue travcliu gall over the counlr — be milittil to —then your Valentine luncheon or delicious to cat Oyster bisque, t'nteri delicately pit r ov«r hot w«t*r until mixture ickeni. . Add thk , itr«ln«l ey»ter§ »nrt ason with 1 salt «nd pepper to ste. If a thinner soup I: desired, lore milk may. b* udded. Serve 'ith friend croutons or toast sticks. ,Por i less amorous day, oyster le is A good seasonal dish lor » nain course. Oysler Pi» Six tablespoons butter, 1 clip slic- d mushrooms, 7 tablespoons Hour. Vi teaspoons salt, >1 teaspoon nut meg, ^1 teaspoon celery salt, 3',i :n|>s milk, 1 pint oysters, pepper, >astry (111 cups (lour, ','-, cup shortening, >i leasrixm salt, water moisten). Melt butler, add mushrooms am cook 2 minutes. Stir in (lour, seasonings aiirt when well blended, add milk. Stir over low fire until smooth and thick. Add drained oysters and pour Into Individual baking dishes or into a large casserole. Cover >.dUi pastry, make 2 or 3 slits in pastry and take in a hot oven (450 degrees P.) about 10 minutes until brown. haS catchup and half water or diluted vinegar. Vegetables left whole or cut in large pieces, may be added for still more variation. Combine thc.i with the meat just long enough before the end of cooking time so they will be tender. Along with carrots, potatoes and onions, in- « ide turnips, .squash, parsnips, een beans or peas. Or substitute getablcs with fruit—cranberries, dried apricots or prunes—for new flavor contrasts. Good gravy, is an essential part of any braised dish. It should be made in the pan in which the meat | is cooked. The drippings are poured off, Uieii measured back Into tho pan. blending an equal amount of drippings with flour (two tablespoons each for each cup of liquid}. The liquid Is added and the gravy cooked, stirring constantly, until thickened. dinner will be festive. Use a little paper doily ruff. Place a halt grapefruit on it ami eezc tlie doily close about the fruit. Make a colorful center on the fruit of strawberry halves <frc.sh or frozen), pineapple cubes, and a big Bing cherry. Easy enough, this VaJcnune hint from Florida, now busy shipping the fruit, all over our vitamin C- conscous land. This is also the oyster season and tho.se delicious bivalves too with paprika, would mnkc nn :i[ propriatc first course for your Valentine parly. Oyslcr liisciue One pint tjyslcrs, 4 cups milk, 1 .slice onion. 2 stalks celery, sprig of parsley, bit. of bay leaf. 1;3 cup butter. 1.3 cup flour, salt, pepper. Drain oysters ami chop. Heat slowly 'to the boiling point and press through a coarse sieve. Scald milk with onion, celery, parsley and bay leaf. Melt butter, stir in Hour and strain milk into bulter- floiir mixture. Stir over a low fire PURE PORK SAUSAGE Is seasoned' JUST RIGHT! Enjoy this flavor-rich goodness for breakfast, lunch or tupper. Expert Gives Frozen Meat Cooking Aids Many homcmakers today arc asking the question, "How do I cook frozen meat?" According to Reba Staggx, well known meat expert, frozen ment Is cooked the very same way that tiny fresh meat ts cooked. t A.«. 1* the rule with tender cute meat, they^are cooked by dry j heat—roa.sted, broiled or pan-broil- j ed. The le.w tender cut.-? arc cook- i «d by moist heat,—braised or cook- ; eel in liquid. i When it comes to defrosting i meat, lor equally good results it may be done in the refrigerator, at room temperature or during cooking. It makes no difference—whichever Is the most convenient for the homemaker. Of course, If the meat Is thawed during cooking the cooking time will be longer .Once thawed, meat/hould not be frozen again. However, as in most rules there are exceptions. Thin steaks and chops to be breaded should be defrosted prior to cooking. Roasts > that are. defrosted during cooking require a slightly lower temperature than that recommended for fresh meat. This is, also, true for broiling steaks, chons and patties. They .should be placed farther from the ^heat than usual so that the me«t will be cooked in the center by the time it is brown on the surface. ^ Says STRETCH MILLER ALL-GRAIN! NO SUGAR! (Jriesedieck Bros. AT NABERS GROCERY & MARKET MILLIONS SAY, "GET KROGER-CUT BEEF" Top U. S. Cr«Ui of Fin**t 8ccf, Kroger-Cul to Give You Mor* M*at for Your Money . . . lest Bon* and Wait*. Ptiw i thick, juicy Kpoger-Gil steak on ihe table—and watch your f»mil)' imile! It's dcliciouely lender bccnusc kroner chrxxws only the top U.S. Grades of finest grain-fattened l>ref. U'g a better value l>ecaus« llie Kroger method of culling hoof removes excess bone and waste before tbe men I is weighed and priced. L>o as millions say, "Get Kroger- Cut Beef— loday. KROGER-CUT. SIRLOIN STEAK ib. 79c U. S. graded good or choice. RIB ROAST - - Ib. Krogcr-Cut—-U. S. graded good or choice. BRISKET 0' BEEF - - - - Ib. U.S. graded good or choice. SMOKED BEEF TONGUE - - Ib. Cello-Wrapped. SLICED BACON ----- Ib. Yorkshire Brand. SKINLESS FRANKS - - - - Ib. ABROS Tender. SALT MEAT End Cuts - - Ib. Streak 0' Lean. Center Cuts Ib. 25c PURE LARD - - - 50-lb. can 6.49 Pure firm white. FREE DELIVERY Phone 501 Fresh CROWDER PEAS No. 300 Q£ Can 9 29c F.can end cut Kins Co lion uncolurcd PORK CHOPS ,„ 35 C OLEOMARGARINE Lh 15 I.can and meaty Meaty, economical NECK BONES u, If Kl HOCKS u 25 No. 303 Can, Del Monte ES---14C Joitn (if Arc 23 L KIDNEY BEAKS N li 03 Del Monlc Sliced P^EAPPLE ,...N,,ca,, Del Monfe Sliced Standard pack PEACHES K, )22C an 19 C TOMATOES Hush's 1'ridc of Illinois HOMINY , o2can T WHOLE CORN No 2 cnn .. No. 1 can 10' 10 C FRANKE'S BAKERY GOODS See our nice selection of lasly ifcnrs fresh from the bakery. Kye and I'oppy Seed Twist bread. . . .Cloverleaf, Parker- house and French Rolls just brown and serve.. .cinnamon rolls, pecan stix, lemon squares and many, many others. Crisp-Fresh Fruits And Vegetables Nabers Gro. & Mkt. MELVIN HALSELL, Owner Main and Division Call 501 For Free Delivery Spotlight Coffee 1JB3 Save up to 90c on 3 pounds 3-lb. Bag LIMA BEANS 2 - 55c Winter Garden fresh frozen Baby. KROGER BREAD White Loaf. 2 Loaves Avondale Flour - I 59 Plain or Self-Rising. KROGER EGGS » CRACKERS U. S. CJnv't " l;lr K e - Sunshine KIUSI'Y CINNAMON ROLLS Kroger Fresh pkg. 15c MILLION DOLLAR PAPER SALE FACIAL IISSUE 2^35* FLEECE Fleece Toilet Tissue. SCOT TISSUE 10 -1.00 KLEENEX Soft as old linen. Facial Tissue. SCOT TOWELS 2 -..33< KLEENEX 4 •«-.. 29tf 2 200-ct. Boxes 300-ct. Box Handy Kitchen Towels. Facial Tissue. Black'ry Preserves 2 I Kroger Pure Fruit. Avortilile Corn 3 Cream Style White. TOMATOES Standard Quality. ARMOUR TiEET The Ready to eat Meat. SALAD DRESSING EMBASSY "Seasoned just right" flavor. 12-ot. Jars No. 303 Cans No. 2 Can 12-oz. can 32-01. Jar 43c 29c lOc 35c 39c Outstanding Sales Person "She Is probably Ihe moat oul- fltam3in£ sales jierson In our loxvn." s^ijl Uic Ocnesco. 111. Chamber of Commerce secre tary recently in making a Su pcrior Kci-i'icc awnul to Delia Kittle. Kroger checker. Friend liness antl service lielp m' Kroger slorcs more Uian j» good place to buy food. LETTUCE Strawberries PI. 29c CELERY 2 Top Quality Crisp Firm Top Quality Pascal. Fresh Red Ripe and Sweet. 10 Ib. Bulk Kraft Bag, U. S. No. 1 _ (Washed Reds Washed Red POTATOES—50 Ib. Mesh bag 1.69 Firm red ripe slicing quality. Potatoes" 39c TOMATOES Jumbo Stalks Tubes FOR CONVENIENCE USE OUR PARKING LOT '